Know what’s on your plate
Cocoa butter
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 900 kcal —
- Protein 0 g 0%
- Carbohydrate 0 g 0%
- Fat 100 g 128%
- Saturated fat 60 g 299%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 0 mg 0%
- Cholesterol 2.7 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 1.1 mg 7%
- Vitamin K 24.7 µg 21%
- Thiamin (B1) 0 mg 0%
- Riboflavin (B2) 0 mg 0%
- Niacin (B3) 0 mg 0%
- Pantothenic acid (B5) 0 mg 0%
- Vitamin B6 0 mg 0%
- Folate (B9) 0 µg 0%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 0 mg 0%
- Iron 0 mg 0%
- Magnesium 0 mg 0%
- Phosphorus 0 mg 0%
- Potassium 0 mg 0%
- Zinc 0 mg 0%
- Copper 0 mg 0%
- Manganese 0 mg 0%
- Selenium 0 µg 0%
- Iodine 0 µg 0%
Similar foods
- Cocoa butter oil900 kcal / 100 g
- Cocoa butter fat883 kcal / 100 g
- Cocoa butter vegetable oil885 kcal / 100 g
- Kakaobutter900 kcal / 100 g
- Coconut butter883 kcal / 100 g
- Butter727 kcal / 100 g
- Coconut fat or oil897 kcal / 100 g
- Chocolate butter515 kcal / 100 g
- Cocoa powder375 kcal / 100 g
- Cooking butter745 kcal / 100 g
Questions about Cocoa butter
What is cocoa butter, and how is it made?
Cocoa butter is the pale fat pressed from cocoa beans, usually during the making of cocoa powder. It is a key ingredient in chocolate, giving it a smooth texture and a melt-in-the-mouth quality.
Can you use cocoa butter for cooking?
Yes: use food-grade cocoa butter for cooking, not cosmetic cocoa butter. Melt it gently over a bain-marie or in short microwave bursts, then use it in chocolate, baking or to coat foods; its cocoa aroma can be strong, so choose deodorised cocoa butter for a more neutral flavour.
How do you melt cocoa butter without burning it?
Chop it into small pieces and melt it in a heatproof bowl over barely simmering water, keeping the bowl clear of the water. Stir as it melts and take it off the heat as soon as it is liquid; even modest overheating can spoil its aroma.
How should you store cocoa butter?
Keep it tightly wrapped in a cool, dry, dark cupboard, away from strong-smelling foods. It is solid at room temperature; refrigerating it is not usually necessary, and can make it pick up odours unless sealed well.
What is cocoa butter used for in chocolate?
Cocoa butter helps chocolate set firm and gives it a glossy finish and a clean snap when properly tempered. It is also used to thin melted chocolate for dipping strawberries, biscuits or cake truffles.
Can you replace cocoa butter with coconut oil in chocolate?
Not as a like-for-like swap: coconut oil makes chocolate softer and more prone to melting at room temperature, while cocoa butter sets firmly. For chocolate moulds or a crisp coating, use cocoa butter; for a soft, quick chocolate topping, coconut oil can work.
Is cocoa butter the same as coconut butter?
No. Cocoa butter is the fat pressed from cocoa beans; coconut butter is made from ground coconut flesh and contains solids as well as fat. They behave differently in recipes, so coconut butter will not give chocolate the same smooth set.
Can you eat cocoa butter on its own?
Food-grade cocoa butter is edible, but it is usually used as an ingredient rather than eaten by itself because it is very rich and has a waxy texture when cool. Do not eat cocoa butter sold only for skincare.
Source: ANSES–Ciqual (France) 16030 · per 100 g · carbohydrate per EU label, fibre excluded
